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Method

1. Preheat the oven to 220°C/gas 7.

2. Heat half the oil in a large saucepan. Season 2 tablespoons of flour with salt and freshly ground pepper. Lightly coat the pieces of beef in the seasoned flour and fry in batches until golden brown.

3. Transfer the browned beef to a casserole dish.

4. Add the remaining oil to the saucepan, heat through and add in the onion, carrot, leek, celery, parsnip and garlic. Fry until lightly browned, adding the caster sugar.

5. Remove the browned vegetables and add to the beef in the casserole dish.

6. Add the stock to the saucepan and heat through, scraping the pan to deglaze it.

7. Pour the hot stock into the casserole. Add the wine and bay leaf.

8. Cover and bake in the oven for 1 hour 30 minutes.

9. To make the cobbler topping, sift the flour and salt into a mixing bowl. Rub the butter and mustard into the flour then add the parsley and three-quarters of the grated Cheddar.

10. Mix the beaten eggs, milk and horseradish together then fold into the flour mixture.

11. Remove the casserole from the oven, adjust the seasoning and thicken with a paste made from the remaining flour and butter (if desired).

12. Divide the cobbler mixture into 8 portions and place on top of the casserole. Top with the remaining Cheddar. Increase the oven temperature to 230ºC/gas 8 and bake for 20-25 minutes or until golden brown.

Who is this awful female who keeps butting into the chef's comments and was so full of herself. The two men were looking quite irritated by her, as was I. I shall certainly give the beef cobbler a try.

Not as nice as I thought it would be, cobbler topping was rather heavy;this recipe doeslnt specify which flour to use so i used plain flour...I think it should be selfraising flour so maybe this ought to be mentioned for a lighter cobbler.
Also, needs more liquid added than specified certainly didnt need to thicken it;more thin it out to produce more gravy.

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